The Frog Commissary Oatmeal Cookies are based on a recipe I got years ago from Nicole at Baking Bites. Nicole, a genuinely nice person and good friend, is someone who knows cookies. When she said this was one of the best recipes for oatmeal chocolate chip cookies, I took that seriously. So naturally I made them and Frog Commissary cookies have been a favorite ever since.
By the way, if you are wondering what Frog Commissary is, be sure to click over to Nicole’s page and you can read more about it. There’s also a Frog Commissary Cookbook, but it appears to be one that you’ll need to seek out at a thrift store of book sale, as the Amazon copies are limited and expensive. There is a Kindle copy, though!
Frog Commissary Oatmeal Cookies Ingredient Notes
- Butter — The Frog Commissary recipes calls for 2 sticks (8 oz) of butter. Some people prefer using half butter and half shortening.
- Sugar — Granulated and light brown, use 200 grams each.
- Eggs — Chicken eggs, but ducks might work. You could try substituting Canada Geese eggs, but only use 1.
- Milk — Whole milk from an animal, preferably a cow. Plant milk would add liquid, but you’d lose the fat and the tenderizing benefits from dairy.
- Vanilla — Pure or imitation.
- Flour — This is important. If you want flat cookies like the one in the picture, use 250 grams all-purpose. No scale yet? If you are measuring by volume, sift or really aerate the flour and lightly spoon it into the cup.
- Baking Powder and Baking Soda — 1 teaspoon each. The baking soda is what helps the cookies brown and spread, so don’t leave it out if you want your cookies flat and chewy.
- Salt — Morton brand kosher or table salt. If using Diamond, you’ll need at least 1 1/2 teaspoons.
- Oats — You can use old fashioned or quick.
- Chocolate Chips — Your favorite. I like using a mix of milk and dark.
Frog Commissary Oatmeal Chocolate Chip Cookies
- 2 sticks 8 oz unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 tablespoons milk
- 2 teaspoons vanilla
- 2 cups all-purpose flour unbleached
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 1/2 cups oats old fashioned or quick (not instant)
- 2 cups chocolate chips 12-oz.
- Preheat the oven to 350 F.
- Cream the butter and the sugars with an electric mixer until light. Beat in the eggs, then the milk and the vanilla extract.
- Stir the flour, baking soda, baking powder and salt together and gradually stir the flour mixture into the sugar mixture until it’s incorporated. Stir in the oats and chocolate chips.
- Drop dough, making 1 inch rounds, onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
- Bake on center rack for 10-13 minutes, until golden brown at the edges and light golden at the center.
- Cool on baking sheet for at least 1-2 minutes before moving to a wire rack to cool completely.